Easy Vegan Cheesecake
This multi-layered Easy vegan cheesecake is divine. A gooey layer of strawberry topping seals in the crumbly base, and a silky tofu filling.
Ingredients
Base (Crust)
- 3 tbsp pecans
- 1/2 cup graham crackers
- 2 tbsp coconut oil (refined)
- 1 tbsp maple syrup
- 1 pinch salt
Cheesecake filling
- 1 package silken tofu (300g)
- 1/2 cup cane sugar
- 1/4 cup coconut cream
- 3 tbsp coconut oil (refined)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1 tbsp nutritional yeast
- 1/2 tsp vanilla extract
- 1 pinch salt
Topping
- 1/2 lb strawberry
- 1/4 cup cane sugar
- 3 tbsp apple juice
- 1/2 tbsp cornstarch
- 1/4 tsp almond extract
Instructions
Base (crust)
- In a food processor, process pecans, graham crackers, coconut oil, maple syrup and salt and pulse until combines. Firmly press into ramekins.
Filling
- Drain tofu and transfer to a food processor. Add the coconut cream, cane sugar, cornstarch, coconut oil, lemon (zest and juice), nutritional yeast, vanilla extract and salt. Blend until smooth. Pour the filling into the crust. Bake for 30-50 minutes (365F) until the edges are golden. Cool on a wire rack and transfer to refrigerator. Refrigerate for 2 hours.
Topping
- In a saucepan, combine strawberries and cane sugar. Bring to a boil. In a small bowl, stir apple juice, almond extract and cornstarch. Stir cornstarch mixture into strawberries. Cook for 5 minutes (the mixture should become glossy). Pour the mixture over cooled cheesecake and refrigerate for 30 minutes.
Nutrition
Calories: 511kcalCarbohydrates: 63gProtein: 3gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 97mgPotassium: 254mgFiber: 3gSugar: 47gVitamin A: 12IUVitamin C: 36mgCalcium: 33mgIron: 1mg
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